Freezer Inventory and OAMC Planning

Pip inventoried the freezer for me and asked me to make a list of freezer meals for us to prepare. She left some lovely editorial comments next to some of the items:

Cherry Berry Blend: smooooooooooooooooooothies

Low carb tortillas: you can have your tongue on them :D

Beef kidneys: mmm…

Too many beef soup bones to count. We should make broth this winter.

Beef tongue: Aren’t you glad?

Oxtail: YUCK :-P

Pork front feet why????

Things we’ll be making over the next ten days:
ENCHILADA CASSEROLE FILLED WITH BURRITO FILLING
LAYERED CHICKEN AND BLACK BEAN ENCHILADAS
AUTHENTIC LUMPIA
MUFFIN FRITATAS
MEXICAN ROUND STEAK
HAMBURGER-BROCCOLI ALFREDO CASSEROLE
GREEN ENCHILADA BAKE;
PIZZA PASTA CASSEROLE
SCONES (THIS MAKES FOUR ROUND LOAVES OF 8 SCONES EACH)
CHEESEBURGER QUICHE
PIEROGY CASSEROLE
INDONESIAN MEATBALLS
BLACK BEAN SLOPPY JOES= SHOULD MAKE 4 BAGS
CUBAN TOFU WITH MOLÉ SAUCE:
MALAY CURRY (MAKES 3 BAGS)
BEEF AND QUINOA MEATBALLS
CHEESY BEANS AND FRANKS (TRIPLE)
CHICKEN LIVER PÂTÉ
RICE AND CURRY MEATLOAF
CHICKEN BOMBAY (OAMC)
HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE
CROCKPOT CHICKEN ADOBO
HOME MADE MAYONNAISE

 

Not necessarily in this order.  Recipes and pictures to follow as we make them.  I think that perhaps when we finish this, we will have at last finished off the ground beef from our cows, just about the time we fill the freezer with venison from the Boy’s hunting epeditions.

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5 Comments

  1. Thalia
    Posted August 11, 2012 at 4:28 pm | Permalink

    Oxtail is one of my favorite cuts of beef, mostly because oxtail stew is one of the best things I’ve ever eaten. It’s really a pity that there’s only one per cow.

    Oh, and inquiring minds would like to know why you have pigs’ feet in your freezer? (We’ve currently got two beef hearts, two beef tongues, an oxtail, and 134 lbs. of ground beef, so I guess I can’t judge.)

  2. Sarah
    Posted August 11, 2012 at 8:53 pm | Permalink

    The recipes would be much appreciated. I have assorted hearts, livers, and other miscellaneous parts to use before we butcher the next steer (which needs to happen soon given that hay/grass is scarce).

    • Headmistress, zookeeper
      Posted August 12, 2012 at 9:29 am | Permalink

      Sarah, I do have some heart and liver recipes over on the Common Kitchen (http://thecommonroomblog.com/kitchen). But I like the hearts best grated and mixed with ground beef, or cooked with oxtails in the crockpot and then used in soup or stew. Oxtail is rich and fatty, heart is not, the combo is perfect.

  3. Amy
    Posted August 11, 2012 at 11:46 pm | Permalink

    Are pigs’ front feet different than their back feet?

    I currently have a 40 pound block of chicken feet in my freezer. I thought they’d be individually frozen, but they came stuck together, so I either have to defrost them and refreeze in small bags or make the world’s largest batch of chicken broth ever.

    • Headmistress, zookeeper
      Posted August 12, 2012 at 9:30 am | Permalink

      I don’t know why it specifies front and back- that’s funny, isn’t it?
      That’s a lot of chicken feet.

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